Dill Egg Pasta Salad

Pasta salad tastes even better with hard-boiled eggs! A little fresh dill and parsley keep it light and fresh. Serve it on a bed of baby spinach or toss in some shredded romaine lettuce for an extra veggie punch.

65

Prep Time: 15 Mins

Cook Time: 5 Mins

Makes: 6

Ingredients

12 large eggs

1 tsp. Dijon mustard

2 Tbsp. white wine vinegar

1/2 tsp. sugar

1/4 cup extra-virgin olive oil

kosher salt and black pepper, to taste

1/2 cup chopped red onion

8 oz. whole wheat rotini or farfalle pasta

1 can (14 oz.) quartered artichoke hearts, drained

1/4 cup fresh dill, finely chopped

1/4 cup fresh parsley, finally chopped

Instructions

  1. Place eggs in the bottom of a large pot and cover with water by 1 inch. Bring to a boil over medium-high heat; remove from heat, cover with a lid and let sit, undisturbed for 12 minutes. Drain water and place eggs in a bowl of ice water to cool. Once cool, peel and slice in half.
  2. Meanwhile, in a large bowl, whisk the mustard, vinegar, sugar, olive oil, salt and pepper together. Add the onions, artichoke hearts, dill and parsley and toss to coat. Set aside.
  3. Cook pasta following package directions. Drain and rinse under cold water to cool.
  4. Add pasta to the bowl with the dressing along with half of the eggs and gently stir to combine.
  5. Portion among bowls and garnish with remaining egg halves.
  6. Note: The USDA recommends cooking eggs until the yolk and whites are firm.

Nutrition Info

PER SERVING:
Calories
380
Total Fat
19.5g
Polyunsaturated Fat
3.5g
Monounsaturated Fat
10.5g
Cholesterol
370mg
Sodium
530mg
Carbohydrates
34g
Total Sugar
3g
Added Sugar
0g
Dietary Fiber
5g
Protein
19g

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